Cebi Nur, Dogan Canan Ekinci, Develioglu Ayşen, Yayla Mediha Esra Altuntop, Sagdic Osman
Yıldız Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, 34210 İstanbul, Turkey.
TUBITAK MRC Food Institute, 41470 Gebze-Kocaeli, Turkey.
Food Chem. 2017 Aug 1;228:116-124. doi: 10.1016/j.foodchem.2017.01.132. Epub 2017 Jan 30.
l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking. In Turkey, usage of l-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect l-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of l-Cysteine in wheat flour using Raman microscopy. Detection of l-Cysteine in wheat flour was accomplished successfully using Raman microscopy combined chemometrics of PCA (Principal Component Analysis) and HCA (Hierarchical Cluster Analysis). In this work, 500-2000cm spectral range (fingerprint region) was determined to perform PCA and HCA analysis. l-Cysteine and l-Cystine were determined with detection limit of 0.125% (w/w) in different wheat flour samples.
由于L-半胱氨酸能带来诸如低粘度、增加弹性以及烘焙过程中体积膨胀等有利的烘焙条件，因此它被特意添加到各种类型的面粉中。在土耳其，根据土耳其食品法典中关于食品添加剂的规定，小麦粉中不允许使用L-半胱氨酸作为食品添加剂。迫切需要有效的方法来检测小麦粉中的L-半胱氨酸。在本研究中，首次开发了一种新的、快速、有效、无损且经济高效的方法，即使用拉曼显微镜检测小麦粉中的L-半胱氨酸。结合主成分分析（PCA）和层次聚类分析（HCA）的化学计量学，利用拉曼显微镜成功完成了小麦粉中L-半胱氨酸的检测。在这项工作中，确定了500 - 2000cm的光谱范围（指纹区）来进行PCA和HCA分析。在不同的小麦粉样品中，L-半胱氨酸和L-胱氨酸的检测限为0.125%（w/w）。
